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It started with an avocado – an impulse buy as I was waiting in line at a market stall on Saturday morning. The fruit looked so ripe and appealing that I couldn’t resist. Then when I flicked to the back of the Good Weekend I saw Neil Perry had put together a taco “fiesta”. Mexican is So Hot Right Now: it was a sign.

What caught my eye in particular was the simplicity of Perry’s guacamole – just avocado, lime and seasoning. I took this as inspiration and ran with it – creating a prawn taco that showcases fresh ingredients by keeping things simple.

This dish is all about a classic combination of three flavours: chilli, lime and coriander. The fresh punch of these ingredients calls for a simple recipe, my one addition is the smokiness of paprika.

Ingredients

700g medium peeled prawns

2 tablespoons olive oil

2 small (hot) red chillis, finely sliced

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

1 large avocado

2 limes

1/2 red onion, very finely diced

1/2 cup coriander leaves, roughly chopped

1/4 wombok, shredded finely

12-16 small tortillas

Instructions

Peel and dice (or roughly mash) the avocado. Add the juice of one lime, stir, and season with salt and cracked pepper to taste.

In a bowl, mix the prawns, chilli, paprika, cayenne pepper and 1 tablespoon of the olive oil. Season with salt and cracked black pepper.

Heat the remaining oil in a large frying pan over a high heat. Fry the prawns quickly in two batches.

To fill each tortilla, add a layer of wombok, add prawns then top with avocado, onion and coriander.

Serve with grilled corn on the cob and wedges from the remaining lime. Add a squeeze of lime to each taco just before eating.

Notes

This is a great quick recipe, but if you have the time consider making your own tortillas. It takes a bit of effort but fresh bread is always worth it! If using packet tortillas warm them quickly in a pan before filling.

The prawns will be hot: that’s the idea! If you don’t like too much spice use a large (milder) chilli in place of hot ones and reduce the amount of cayenne pepper.

Any cabbage or even crisp lettuce will do to add some crunch to these tacos. I’ve got a soft spot for wombok, though!

Corn grills well in a griddle pan on high heat – just brush with a little olive oil. While you’re at it, try grilling half a lime and squeezing the juice to your corn just before eating.